“Bachanga Saali PuliKoddel (Kalingan/ Watermelon Rind Curry)” … a delicious dish prepared from the otherwise wasted watermelon rind … PuliKoddel is a semi dry spicy- sweet- tangy dish traditionally prepared using Ash Gourd (Kuvale) and is usually served in temples during festive occasions … I had already tried sasam with these rinds around 4 years back which is also largely prepared with Ash Gourd (Kuvale) after which I was eager to try out pulikoddel with these rinds, but somehow never got round to doing it …finally prepared it today and please don’t go by the color, the jaggery I used was darker shaded and chilly used was byadgi, the result of which is what you see …for those of you who love PuliKoddel, try this version of bachanga saali, tastes excellent; sure to be loved … Yummilicious …
** I have always followed my Amma’s recipe for any type of pulikoddel I prepared at home for over 3 decades now, however when I came across an authentic temple recipe from Chef. Shailu maam on YouTube, I was intrigued and wanted to try it out. Somehow, I never got round to preparing it and a few years passed off as it is. I had also come across kuvale sasam from the same chef which I prepared a few times using different veggies like kuvale, seemebadanekai etc. do try it also.
** However during the month of April on 2022 I had tried sasam with watermelon rind following his recipe and it was excellent after which I had been thinking of trying pulikoddel with the rinds, but somehow it was just not to be. Finally today I did it and trust me it was par excellence. Please don’t go by color, the jaggery I used was darker shaded and chilly used was byadgi, the result of which is what you see. If you use Kashmir mirchi and yellow jaggery, then you will get the reddish tinge.
** Again, I must mention that this is a semi spicy- sweet- tangy dish often served as side dish though there are Amchies who love to relish it with rice too, you may serve it either way and enjoy it in your home. In all, a definitely must try dish from best out of otherwise waste veggie, after all, food saved is food earned, that’s my motto and I am sure is yours too. Next time you think about chucking of the rind portion of watermelon, just browse through this blog, there are plenty of recipes shared to try out from.
** Here is my recipe for “Bachanga Saali PuliKoddel (Kalingan/ Watermelon Rind Curry)” … my style, try it, tastes awesome …
** Ingredients :
Bachanga/ Kalingan Saali/ Watermelon Rind : 5-6 cups
Goda/ Jaggery/ Gud/ Bella : 50 gms grated
Haldi/ Turmeric : a large pinch
Salt/ Namak/ Meeta : to taste
** For Masala to be Ground :
To be roasted ....
Coconut/ Soyi/ Nariyal : 1 cup freshly grated (to be roasted separately)
Kashmiri Red Dry Chilly/ Byadgi Mirchi/ Kumte Mirsanga : 8-10
To be fried and ground ....
Oil/ Tela/ Tel : 2 tblsp
Urad Dal/ Black gram dal : 2 tblsp
Chana Dal/ Bengal gram dal : 2 tblsp
Raw Rice / Tandulu/ Akki : 1 tblsp
Methi/ Fenugreek Seeds : ¼ tsp
Jeere/ Cumin Seeds : 2 tsp
Kalu Teelu/ Black Til/ Sesame : 2 tblsp
Kothambari/ Coriander Seeds/ Dhania : 2 tblsp
Karbevu/ Curry Leaves/ Kadipatta : 5-6 fresh one’s
Tamarind/ Chinchama/ Imly : one small lemon sized
Optional Spice's added in some regions ....
Hing/ Asafoetida Powder : 1 tsp (Optional)
Sasam/ Musatard Seeds : ¼ tsp (Optional)
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Tel/ Tela : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Curry Leaves/ Karbev/ Kadipatta : 10-12 fresh ones
** For this recipe I have used about 6 cups of Bachanaga Saali/ Watermelon Rind cut into 2 inch sized pieces. The white portion at the outer end of the watermelon which many just discard without a second thought can actually be prepared into tasty dishes. In GSB Konkani Saraswat Cuisine the rind portion was always used in preparation of 2-3 varieties of Polo ie Dosa. I have prepared quite a few dishes using this otherwise wasted rinds and they do turn out excellent in taste. So the next time you chuck of the rinds, give a thought, browse through the blog, try the dishes and enjoy with family.
** In a thick bottomed kadai/ pan, roast the coconut gratings on medium to low flame evenly to a reddish tinge without burning them. This takes time and is a process that should not be hurried upon, so do have patience. However, the best part of roasting is you can do so prior and store it in fridge which will cut down on cooking time later on, not to mention the labor work. When the coconut has been roasted, remove and keep it aside ready. You can use Microwave/ Air Fryer for roasting.
** Now add ½ tsp of oil into the same kadai and roast the dry red chillies just for a minute or two. Remove and keep it aside ready. I used Byadgi as I my stock of Kashmiri Chilly was over, however if you use the later you will get a beautiful reddish tinged curry. I suggest you use either Kashmiri or Kumta Chillies and please do not over fry them lest you will end up with darker shade for the PuliKoddel.
** In the kadai heat the remaining oil, when hot add urad dal, chana dal and fry on medium heat. When its done a little bit add rice (washed and drained well) and continue to fry for another minute or two. Now add jeera and continue fry for a minute. Add black sesame and continue to fry on medium heat. When almost fried add coriander seeds, curry leaves and continue to fry until golden brown in color. Now remove from heat and keep it aside to allow the ingredients to cool down a little bit.
** Note : Addition of asafoetida and mustard seeds to the above while frying is optional and is a followed practice by some people from southern parts while most from in and around Mangaluru do not add the same. I have not added, however you may do so if desired only, its Optional. Again, do not raise the heat while frying or hurry the process by frying on high heat, which may result in the ingredients burning or turning black. The ingredients should be well and evenly browned on low heat.
** Note : Traditionally raw rice is washed, drained, patted dry and added while frying the ingredients, this brings in additional thickness to the curry. However, rice is a prohibited dish on certain days of festive occasion like Ekadashi, Shivratri, Sankashti Chaturthi etc. If you desire to cook this dish on these days, do not worry, just replace the rice with wheat rava/ rulavu, rest of the method remains same.
** When cool enough add the ingredients into a mixer grinder along with tamarind and grind to paste with little bit of water. The texture of the ground paste need not be too fine, however, it should be evenly ground to fine rava sort of texture. Remove the ground masala and add to the roasted and kept ready coconut gratings and mix well. Keep masala ready aside while we go about preparing the pulikoddel/ curry.
** Note : The roasted coconut is just mixed to the ground ingredients WITHOUT further grinding it with them. However, if desired you can just add it towards the end ie. once the ingredients are ground and just grind two rounds to mix well. Do keep in mind not to make the coconut fine textured for this curry, we need it coarsely ground. The best way is to just mix the roasted coconut, try it, sure to be liked.
** Boil the cut watermelon rind/ bachanga Sali pieces in little bit of water for a 5-7 minutes. Do not add water in excess. Add a pinch of salt, haldi and tamarind while cooking so that the pieces absorb the flavours and taste. I believe this is my Mother- In- Law’s method of cooking kuvale be it for any curry dish to be prepared.
** When 50% cooked add a few curry leaves, grated jaggery and mix well, continue to cook on medium heat until 70% done only. Do not further cook the rinds at this stage lest they turn soggy later on, actually, this happens with Kuvale/ Ash Gourd, though watermelon rind is quite firm and does not turn too soft, however be careful.
** Add the ground masala to the boiling rind pieces, along with salt to taste, mix well and bring to a boil on medium heat stirring often to avoid the curry being burnt. The curry when done gets a lovely glazy texture indicating its perfectly done. At this point lower the heat to minimum and let simmer while we prepare the tempering.
** Note : Be careful with addition of salt, as we have already added some while cooking the watermelon rind pieces, lest it turns salty.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tadka pan, when hot add in the mustard seeds seeds. When they begin to crackle add the curry leaves, fry for a few seconds then remove and pour over the simmering pulikoddel/ curry and mix well. Remove the curry from heat and keep it aside.
** Cover and let Pulikoddel/ curry rest aside for 20 minutes for the flavors to be well infused within. Check the consistency of the curry before serving, this curry tend to thicken a bit on resting, so, if you find it too thick, then check consistency, add some of boiling water mixing well until the desired thickness is obtained.
** “Bachanga Saali PuliKoddel (Kalingan/ Watermelon Rind Curry)” is done and ready to be served. Pulikoddel is a semi dry medium spicy- sweet- tangy side dish served during meals along with other dishes. In most homes it is served either with dalitoy (spiced dal) or tomato saar accompanied with rice. However, there are many more who keep this curry a little bit thinner textured and serve it with rice too. You may serve it any way you desire, goes well with roti/ poori/ dosa too. Try it, tastes awesome.
** Sharing common link to all “PuliKoddel” recipes below, please browse through for more options and do try them …
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